雞蛋炒素香腸
Scramble Egg with Veggie Mini Sausages




材料:
素迷你香腸(切成三段)- 150克
白芝菇 – 30克
唐芹(切段)- 15克
雞蛋(打發)- 5隻
調味:
一口田天然海鹽 – 適量
胡椒粉 – 適量
Ingredients:
Veggie Mini Sausage (cut into 3) – 150g
White shimeji mushroom – 30g
Chinese celery (sectioned) – 15g
Egg (beaten) – 5
Seasoning:
UO Natural Sea Salt
Grounded pepper
做法:
- 將素迷你香腸、白芝菇一同炒熟,盛起備用。
- 將材料1放入蛋漿中攪拌均勻。
- 將雞蛋漿倒入油鑊中,以慢火炒熟即可上碟。
Steps:
- Sauté mini sausages and white shimeji mushroom until cooked, set aside.
- Add sausages and mushroom in beaten egg.
- Pour egg mixture in a pan and cook on low heat until scramble and set. Ready to serve.


